cranberry, almond & rosemary crisps

These crisps are perfect served with cheese and chutney or jam. They pair well with savoury and sweet and are perfect on a charcuterie platter. You can make them in advance and store them in a tin – where they will stay fresh for at least a couple of weeks.

cranberry, almond, and rosemary crisps

  • 1 cup whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 2 tsp baking soda
  • 3/4 tsp salt
  • 2 tbsp freshly squeezed lemon juice PLUS milk or milk subsitute to make 2 cups in total
  • 1/4 cup turbinado (or brown) sugar
  • 1/4 cup liquid honey
  • 1 cup dried cranberries
  • 1/2 cup natural, sliced almonds
  • 1/2 cup roasted sunflower seeds
  • 1/4 cup ground flax seed
  • 1 tbsp fresh rosemary, chopped (dried works too – use the same amount)
  1. Preheat oven to 375°F. Lightly grease 4 mini muffin pans
  2. Mix together the flours, baking soda and salt. Add the lemon juice & milk mixture, brown sugar and honey. Stir gently.

  3. Add dried cranberries, almonds, sunflower seeds, flax and rosemary – and stir gently until the batter comes together and is just mixed.
  4. Divide the batter between the pans evenly. Bake for about 25-30 minutes or until just browning and springy to touch. Remove from oven and let cool thoroughly, preferably overnight.

  5. When the bread is completely cooled, slice as thinly as possible with a very sharp knife. Lay the slices on parchment on baking sheets. Bake at 300°F for about 15 minutes, before flipping the slices over and returning to the oven for another 10 minutes. They should be golden brown and crispy.

  6. When cool – store in an airtight tin. Make approx 6-7 dozen.

21 thoughts on “cranberry, almond & rosemary crisps

  1. These are the ones photographed with your lentil soup? I was waiting eagerly for the recipe, so glad I didn’t have to wait long!! Shall be trying these asap, they look really delicious.

  2. Do love the sound of these. I’ve been meaning to bake a Roman inspired sort of bread with lots of nuts and fruit. I was also going to go this route, as in slicing thinly and drying those out as I’d end up chucking half in the bin. Slight prob – still haven’t found gram flour.

  3. Wow, do these sound great!! I love that they are dairy free, they are loaded with lots of good and healthful ingredients. Rosemary is a fantastic addition. You created a great recipe, I love it!

    1. Thanks Suzanne – although I cannot really claim credit. Lesley Stowe invented them (at least I presume she did). The BountyHunter.ca posted a version -and i merely adapted. But I tell you what – they are AMAZING! xx Lindy

    1. Lovely to see you again Beverley – it’s so funny – i walked along the St. Lawrence this morning and for some reason – you crossed my mind. I was thinking the ice would be breaking up on the rivers and lakes soon. Cedar Island was shrouded in mist and I heard the first foghorn from the ferry. Spring cannot be far away….

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